Dixie Chicken Shortcake Recipes

DIXIELAND SHORTCAKE

Dixieland Shortcake image

Comfort food at it's best. My grandmother used to make this when I was a little girl. The shortcake is actually cornbread and the filling is saucy chicken.She never added the peppers, but I added them for flavor and color. A side of greens goes great with this. Brings back a lot of memories, so I thought I's share.

Provided by Michele in NJ

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 prepared cornbread
1 large green pepper, chopped
1 large red pepper, chopped
1 tablespoon butter
1 1/2 cups sliced mushrooms
4 green onions, chopped
1/4 cup flour
2 cups chicken stock
3 cups leftover cooked chicken, diced
1/4 teaspoon black pepper

Steps:

In a large skillet melt the butter over medium heat. Add the peppers, mushrooms and onions. Saute until crisp tender.
Remove veggies from the pan.
Stir flour into the pan and cook until bubbly. Whisk in the stock and bring to a boil.
Lower the heat, simmer and stir for 5 minutes. Stir in the chicken, veggies and black pepper. Heat through.
Cut corn bread into squares, split them in half and fill with the chicken.

Nutrition Facts : Calories 304.3, Fat 11.7, SaturatedFat 4.2, Cholesterol 90, Sodium 282.5, Carbohydrate 16.6, Fiber 2.5, Sugar 5.5, Protein 32

DIXIE CHICKEN SHORTCAKE

Dixie Chicken Shortcake image

The perfect combination of Southern cuisine...stewed chicken in a silky sauce ladled generously over cornbread. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time for the chicken not included in preparation time.

Provided by Molly53

Categories Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 large whole chicken, cooked
2 cups chicken stock
2 tablespoons flour
1 lb mushroom, sliced
2 tablespoons butter
salt and pepper, to taste
1 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1 cup buttermilk
1 tablespoon butter, melted

Steps:

Make the cornbread:.
Preheat oven to 450F and grease an 8" square pan.
Sift dry ingredients together.
Mix egg and buttermilk together and add to dry ingredients.
Add melted butter and pour into prepared pan.
Bake for approximately 18 minutes.
Remove skin and bones from cooked chicken.
Cut meat into small pieces.
Make a sauce using chicken stock and flour; add chicken.
Saute mushrooms in butter, season and add to chicken and sauce mixture; heat thoroughly.
Cut cornbread into 8 squares; split squares.
Place lower half of cornbread on a plate; cover with some of the chicken mixture.
Replace the top half and cover with more of the chicken mixture.
Serve immediately.

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